healthytakeaway

Chicken and Spinach Curry

If you are looking for an alternative to an Indian treat, look no further. This curry is packed with flavour as well as protein and many other nutrients making it a total guilt free eat.

3 Garlic Cloves Chopped Roughly

1 Onion, Chopped

1 inch piece of Ginger, peeled and chopped

2 tsp Ground Coriander

1 Red Chilli, deseeded and chopped

1/2 tbsp Mild Curry Powder

1/2 tbsp Medium Curry Powder

1 kg Boneless, skinless Chicken Thighs, cut into bite-sized pieces

Small Bag of Baby Leaf Spinach

Organic Virgin Coconut Oil

Water

1 tbsp Lemon Juice

3 tbsp 0% Fat Greek Yoghurt

Maldon Sea Salt and Black Pepper

Start by making a paste by whizzing up the onion, garlic, ginger, chilli and spinach. Set aside.

Add a tsp of the coconut oil to a pot and heat until fairly hot, add the chicken and brown all over. Pour off any excess fat.

Now add the rest of the spices (Coriander and mixed Curry powders) cook on a medium heat for two minutes.

Now tip in the paste, cook gently for around ten minutes. Add the lemon juice, check the seasoning and add some salt and pepper if necessary. Cook for another ten minutes. You may need to add a dash or two of water depending on whether it is too thick.

Now add the Greek yoghurt. Combine well and cook for five minutes.

Serve with wholegrain rice, basmati rice or any variety of bread you fancy!

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Thai Green Curry

Thai Green Curry

Thailand I by far, my favourite place in the world. A few years ago, i was fortunate enough to do a cooking course in Chiang Mai.

I order the Thai ingredients online and have them delivered as I feel there is no substitute for authenticity! More often than not, I do not grind my own paste. However, if using a pre prepared curry paste, ensure it is from Thailand!

Serves 4-6

Thai Jasmine Rice

3-4 Chicken Breasts, size dependant cut in very thin slices along the grain of the chicken. Buy really top quality chicken that is not injected full of water as it will ruin the curry.

2 Tins of Thai Coconut Milk e.g. Chaokoh

1 tbsp Thai Green Curry paste such as Mae Ploy

6 Thai Baby Aubergines, cut into quarters

A handful of Thai Pea Aubergines (before adding to the curry parboil these for around three mins)

6 Fresh Lime Leaves, ripped up and stem removed

1 tbsp Thai Oyster Sauce

1 tbsp Thai Fish Sauce

1 tsp Thai Palm Sugar (can be like a brick, warm for a few seconds in the microwave)

Fresh Red Chillies, sliced finely on the diagonal

Thai Sweet Basil (Basil is not a substitute, sweet basil has an aniseed type taste) a couple of Handfuls, leaves removed and slightly shredded.

Begin by opening the tins of coconut milk very carefully. Separate the very think creamy part of the coconut milk from the very watery part.

In a saucepan, heat the watery part until you can see the oils of the coconut milk coming to the surface.

Add the Thai paste and combine well. Cook on a medium heat for five minutes and check that it has your desired degree of flavour and heat. Add more if you want!

Add the sliced chicken and stir well to ensure it does not stick together. Keep stirring periodically until it is almost cooked.

Add the Thai vegetables and lime leaves at this point.

Also, add the oyster sauce, fish sauce and, the palm sugar.

Now, add the creamy part of the coconut milk.

Cook over a medium heat until the vegetables are nice and soft.

At the end, stir through the Thai basil.

Serve with steamed Thai Jasmine Rice and top with the fresh red chillies.

This is the most amazing thing on earth! Thank you Thailand for teaching me this! ❤️❤️

Keralan King Prawn Coconut Curry

Keralan King Prawn Coconut Curry

Serves 4

This is a wonderfully fresh, creamy and perfectly spicy. It tastes totally amazing, it is full of protein and low in fat because I used light coconut milk. The added bonus is, it is super fast!

Juice of 1 Fresh Lemon

500g Raw Tiger Prawns, shells off and de-veined

2 tbsp Ground Nut Oil

1 Onion, finely chopped

1 tsp Turmeric

6 Green Cardamom Pods, give them a wee bang to split slightly

1 tsp Chilli Powder

1 Cinnamon stick

3 Cloves Garlic, crushed

3cm Root Ginger, finely grated

Tin of Light Coconut Milk

Fresh Coriander

Maldon Sea Salt

Start by tossing the prawns in the lemon juice and set aside whilst you get on with the rest.

Heat a heavy based pan add a tablespoon of oil, add the onion and cook on a medium heat for around five mins, until softened but not coloured.

Add the Turmeric, cardamom pods and chilli powder. Cook for two mins until fragrant.

Add a dash more oil, throw in the Cinnamon, Ginger and garlic. Cook for a further 2 mins until cooked through.

Add the coconut milk and bring to the boil.

Season with salt.

At this point, throw in the prawns and cook for 2-3 mins until prawns are cooked through.

Serve with basmati rice and chopped fresh Coriander.

Boom! Lush!

Chicken Singapore Noodles

SINGAPORE CHICKEN NOODLES

I love Singapore Noodles from the Chinese but hate the way I feel after and the amount of fat! This is a super quick meal, especially if all the chopping and prep is done in advance! This passed the taste test with all three of my children!! RESULT!!

100g Dried Vermicelli Rice Noodles

1 Red Chilli (optional)

1 tsp Ginger Paste

1 tsp Garlic Paste

2 Spring Onions, finely sliced

3 Free Range Eggs

500g Chicken Thigh Fillets, trimmed and cut into small pieces

100g Green Beans, topped and cut in half

150g Peas, fresh or frozen

2 Carrots, juliennned

1 Small Red Pepper, finely Chopped

Sauce:

1/2 tsp Mild Curry Powder

1/2 tsp Medium Curry Powder

1 Large tsp Turmeric

2 tbsp Soy Sauce

1 tbsp Shaoxing Wine

1/2 tbsp Fish Sauce

Start by soaking the noodles in boiling water for three minutes, drain and refresh under cold running water.

Put all the sauce ingredients into a bowl and using a small whisk or fork, combine well.

Add the smallest dash of oil to a pan, as the thighs will release a bit of fat. Heat the oil and then fry the chicken in two batches until nicely browned. I tend to drain all the fat away to keep it as healthy as possible. This is done by periodically tipping into a sieve.

Remove from the pan, add a dash more oil, heat, then add the chilli, fry for a minute before adding the Ginger and garlic pastes. Continue to cook for another thirty seconds,

At this point, add the eggs and fry in a kind of omelette/scrambled egg format until it is in small pieces.

Add the red pepper, green beans, carrots and the sauce ingredients . Cook for around three to five mins until the beans are just cooked.

At this point, add the noodles and toss everything well to ensure noodles are well heated and everything is coated in sauce.

Feel free to leave the chicken out for a vegetarian version or use pork or prawns.

Lusharama!!

Healthy Takeaway Alternative 

Healthy Chicken Korma


Just because you have decided to make a healthy start does not mean you have to miss out on your favourite dishes. A bit of creativity and boom, a healthy alternative with no cream is created! The fact that my husband did not even notice it was the healthy option speaks volumes!!
Serves 5
5 Chicken Breasts, chopped into big cubes

2 Onions, roughly chopped

1 Green Pepper roughly chopped

1in Piece Ginger, chopped

3 Garlic Cloves, chopped 

2 tsp Turmeric

1/2 tsp Paprika

1/2 Cinnamon Stick

1 tsp Coriander Powder

1/2 tsp Chilli Powder

1 tsp Cumin Powder

1 tsp Ground Ginger

2 tsp Garam Masala

2 tbsp Ground Almonds

1 Tin Low Fat Coconut Milk

2-3 tbsp 0% Fat Greek Yoghurt (the nice thick Fage one!)

1 tbsp Mango Chutney 

Rapeseed Oil or Coconut Oil 

Fresh Coriander to Serve
Add the onions, green pepper, ginger and garlic to a food processor and whizz until it is a nice fine paste.
In a large casserole (preferably non stick as you can get away with less oil!) heat a splash of oil. Add the paste and cook gently for around 5 mins.
Add the chicken and cook for a few mins.
Add the rest of the spices and cook for 2 mins.
Add the coconut milk and cook for 20 mins with the lid on. Stir periodically.
Stir through the Greek yogurt and the mango chutney add a little more yoghurt if it is too thick.
Serve with brown basmati rice and some fresh coriander. Delish!